🥧 Traditional Quiche Lorraine – Easy & Delicious Recipe

By Lou Chardin
Lorraine recipe • updated: September 25, 2025

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Why the (real) quiche Lorraine?

A culinary symbol of Nancy-Metz , the authentic quiche Lorraine is made from crispy shortcrust pastry topped with an egg-cream mixture and smoked bacon. The traditional version is cheese-free . It is served warm with a nice crisp salad. To learn more about local history, see our reference article on traditional quiche Lorraine , and explore all our local tarts and quiches .

Ingredients & Pasta (6 servings)

Base for six portions — for a quick homemade pastry, follow our Lorraine shortcrust pastry or the express 15-minute crispy shortcrust pastry version.

Traditional note: no cheese in the historic AOP version. If you want a “gratiné” version, see the variants .

Smart Closet Mode

Calories & Nutrition Profile

Step-by-step preparation

1. Line & prick : spread the dough in a 24–26 cm mold, prick with a fork, refrigerate for 10 min.
   
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2. Drain the bacon : fry it dry for 5 minutes, drain on paper to remove excess salt and fat.
   
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3. Preparation : Whisk eggs, cream and milk. Light salt (the bacon is already salty), pepper, nutmeg.
4. Pre-bake the pastry (pro option): 15 min in a medium oven, tart base lined with paper + weights. Remove the weights.
   
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5. Cooking : spread out the bacon, pour in the mixture and cook until evenly browned and the center is set (approx. 30 min).
   
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6. Enjoy : let cool for 5–10 minutes, cut into neat pieces and serve with green salad.

Variants & terroir

Light gratin : 30 g of Emmental cheese grated on the surface at the end of cooking to brown (except for the traditional version).
Sweet onions : sweat 80g of chopped onions (without coloring) and add them to the bacon for a candied touch.
Seasonal quiche : asparagus in spring, leeks in winter — always in small quantities so as not to get soggy.

Conservation & batch cooking

3 days in the refrigerator in an airtight container. Reheat for 10 minutes at 160°C to regain crispness. Freezing: cut into pieces, cover with film, then 1 month max. Reheat from frozen in a medium oven.

Service ideas & pairings

• Dandelion or mesclun salad, light Meaux mustard vinaigrette.
• Drink pairing: dry Alsace Pinot Gris or Lorraine lager.
• Appetizer version: mini quiches in muffin molds.

Frequently Asked Questions

Anti-failure tips

• Cold → hot: take the dough out 10 minutes before to avoid cracks.
• Controlled salt: taste your bacon, salt the appliance very little.
• Crispy base: precook and let cool before filling.
• Clean cut: wait 5–10 minutes after cooking.

Smart budget & resources

With our French products, the portion costs ~€2 if you master the bacon and cream. Discover other Lorraine classics and our selection of tarts & quiches .

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